Title: TRIPLE CHIP BROWNIES
Categories: Cookies, Desserts
Yield: 32 servings

Butter; to grease the foil
16 tb Unsalted butter; softened
2 c Sugar
8 oz Bittersweet chocolate
– melted and slightly cooled
2 ts Vanilla extract
4 Eggs
1 c Unbleached all-purpose flour
1 ts Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits

PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with
a large piece of aluminum foil, smoothing it into the corners. Butter the
foil. In a large bowl, cream the butter with the sugar together until it is
light in color. Stir in the melted chocolate. Add the vanilla, then add the
eggs, beating until blended. In another bowl, combine the flour and salt.
Add the walnuts and all the bits, tossing to coat them with the flour.
Scrape the flour, nuts and bits into the bowl with the butter, and stir
with a wooden spoon just until all the ingredients are mixed. Do not
over-beat. Scrape the batter into the prepared pan, holding the foil so
that it does not move. Place the pan in the middle of the oven and bake
until a toothpick inserted in the center comes out almost clean, about 50
minutes. Remove the pan and let it stand for an hour, then cover the pan
with foil and place it in your freezer for at least 1 1/2 hours or in your
refrigerator overnight. Turn the cooled brownies out onto a clean
workspace, lift off the foil and cut into 32 squares. Store in the
refrigerator or the freezer in an airtight tin.

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Popularity: 7% [?]

HABANERO, TOMATILLO, AND ORANGE SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice

In an ungreased skillet over medium heat, roast half
of the tomatillos in their husks for about 10 minutes,
turning frequently. Meanwhile, husk the remaining
tomatillos, dice fine, and place them in a bowl. Cool
the roasted tomatillos, then husk them and place them
in a blender.

Roast the Habaneros over low heat, turning
occasionally, about 5 minutes, or until they are just
soft and speckled with brown. Wearing rubber gloves,
stem and seed the Habaneros and add them to the
tomatillos in the blender. Puree the mixture.

Squeeze one of the oranges and pour the juice into the
bowl containing the diced tomatillos. Add the pureed
chiles and tomatillos. Peel the other orange, removing
the pith; seed if necessary and cut into small dice.
Add the diced orange and the green onions to the salsa.

Season the salsa with salt and lime juice, and let
stand for about half an hour before serving.

From: The Chile Pepper Book by Susan Belsinger and
Carolyn Dille; ISBN 0-934026-93-9

Typed by Syd Bigger.

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Popularity: 8% [?]

Title: New Orleans Chicory Pot Du Creame
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

1 qt Heavy cream
1 Vanilla bean; split in half
10 Egg yolks
1 c Espresso coffe
1 1/4 c Sugar
Whipped cream in a pastry
-bag with star tip
Chocolate shavings
1 tb Espresso powder

Preheat oven to 300 degrees F. Scrape inside of
vanilla bean halves into cream and add the bean
halves, sugar and coffee in a suce pan over medium
heat. Bring the cream up to a boil and reduce to a
simmer. Simmer the cream for 5 minutes. Remove from
the heat and discard the vanilla bean. In an electric
mixer, beat the egg yolks. Gradually pour the
hotcream into the mixer. Mix well until incorporated.
Strain the liquid into a pitcher. Place 8 (3/4c) cups
in a roasting pan. Fill the cups to the rim. Fill
the pan with water. Cover the pan loosly with foil
and bake for 1 to 1 1/2 hours or until set. Remove
from pan and ler custards cool completely. Place in
refrigerator and chill for 1 hour. Garnish with
whipped cream, chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN
Formatted by LIsa Crawford, 4/29/96

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Popularity: 17% [?]

JALAPENO CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c all-purpose flour
1 c yellow cornmeal
2 T sugar
4 ts baking powder
1/2 ts salt
1 egg — lightly beaten
1/2 c sour cream
1/2 c milk
1/4 c butter — melted
4 oz can green chiles — chopped
: and drained

Preheat oven to 400 degrees. Grease twelve 2 1/2 inch
muffin pan cups. In large bowl combine flour,
cornmeal, sugar, baking powder, and salt. Add egg,
sour cream, milk, butter, and green chiles. Whisk
until batter is smooth. Spoon batter into muffin pan
cups. Bake 15 to 18 minutes. Serve warm.

Recipe By :

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09
23:43:38 Edt

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Popularity: 7% [?]